Water-rich mixtures

In water-DMSO mixtures in the presence of C104 and 1 anions, the electroreduction of Cd(II) ions was influenced by competitive adsorption of DM SO molecules and anions [224] and the rate of the Cd(II)/Cd process changed nonmonotonically with solvent composition. In water-rich mixtures, the electrode process was accelerated by the formation of activated complex Cd(II)-anion (ClO, —, I ). At higher DM SO concentration, the rate of the Cd(II)/Cd process was found to decrease and reach minimum at DM SO concentration equal to 9M. At cdmso > 9 M, the rate of the process increased again. [Pg.783]

Interpretation of this extensive information is not an easy task, nor are all the features completely understood. Nevertheless some patterns can be discerned. Thus the exothermic mixing in water-rich mixtures can be largely attributed to enhancement of water-water interactions by the added co-solvent, together with a contribution from intercomponent hydrogen bonding (cf. acetone + chloroform, Fig. 27). The endothermic mixing at high x2 is attributed to disruption of H-bonds (cf. methyl alcohol + carbon tetrachloride,... [Pg.294]

The associated enthalpy and entropy quantities, 5m//f and 6mS, show more marked variations. Both 8mHf and T, 8mSf increase rapidly as x2 increases and, in the case of ethane in ethyl alcohol + water mixtures, there is an endothermic maximum near x2 = 0-2 (Fig. 41). In water-rich mixtures the solubility data reflect the impact of water structure (Cargill and Morrison, 1975). A key observation is the tendency for the solubility of an apolar solute to decrease (i.e. 8m[i rises to a maximum) as an organic co-solvent is slowly added. This salting-out of an apolar solute accounts for the enhancement of protein structure by low mole fractions of TA solvents, for example (Brandts and Hunt, 1967). A further clear... [Pg.305]

The solubility data can be qualitatively understood as follows. In the very water-rich mixtures, both the apolar solute and the cosolvent enhance water-water interactions (Ben-Naim, 1965) so that... [Pg.306]

Meranda and Furter (1974) classify the patterns observed and note that often the addition of salt to water-rich mixtures will result in a decrease in the mole fraction of co-solvent in the vapour, whereas for alcohol-rich mixtures there is an increase. This cross-over behaviour is related to the structural changes occurring in the liquid as x2 is varied. In some cases the system may become partially miscible when... [Pg.307]

The endothermic maxima observed for apolar solutes and salts in water-rich mixtures must also contribute towards the minima in AH for alkaline ester hydrolysis in these mixtures. As before, the tendency for the rate constant to decrease is determined by the behaviour of 5m AS. Plots of AH against AS are complicated but in mixtures for which x2 < xf the data points generally fall on a straight line. Of course, there are new problems in this class of reactions. For example, the possibility arises that the rate constant is a function of quantities describing the equilibrium between, say, RO- and OH". However, the patterns which emerge indicate that this may not usually be an important consideration in water-rich mixtures. One exception may be the alkaline hydrolysis of ethyl acetate and methyl acetate (Tommila and Maltamo, 1955) in methyl alcohol + water mixtures for which AH increases gradually as x2 increases. [Pg.324]

Below 40 mol% of glycerol-water, domains appear. This critical concentration is related to the numbers of H-bonds of glycerol and of water respectively. DSC studies also confirm the same critical concentration. In water-rich mixtures, some water is frozen as a result, three relaxation processes where observed. These were related to ice-like structures, interfacial bound-water, and glycerol-water mixtures in the mesoscopic domains, where the concentration remains at 40 mol%. [Pg.92]

Note 6. According to Johnson et al. (1961), the time lapse between the transfer step and final dilution with acetic acid must be standardized and kept short (5 min or less), since loss of absorptivity results from extended standing in the water-rich mixture. [Pg.45]

In the case of water-TMS mixtures there is evidence in literature that TMS breaks down water structure in water-rich mixtures. This has been proved by studies concerning the influence of small additions of TMS on the temperature of the maximum density of water (27), the heat of mixing, and the vapor pressure of water-TMS mixtures (28). Figure 1... [Pg.88]

The other system, Coc /Coc, with a structure and performance very similar to the Foe /Foe electrode (though the formal potential of the former system is more negative, by 1.31 V), exhibits similar limitations both in aqueous and water-rich mixtures. [Pg.267]

Miles and Gerischer [270] have also studied the electrode reaction of the Zn(II)/Zn(Hg) system but in water-propanol mixtures. After passing a minimum, the increase in exchange current corrected for the double layer effect in propanol-rich mixtures was explained by desolvation of solvated Zn(II) ions being easier than their dehydration in water-rich mixtures. [Pg.274]

Sometimes, even a small maximum was observed in water-rich mixtures [221, 223]. [Pg.275]

Comparison of both parts of Fig. 16 shows that as long as V(III) ions are hydrated (Avv(iii) = 0), the rate constant decreases with the decrease of the free surface of the electrode (1 - 6). In these water-rich mixtures the change of the electrode kinetics is very well described by a simplified form of Eq. (69) (with A = 0), with the logk/k versus log (1-0) dependence having an identical slope for the three different mixtures. [Pg.281]

Microemulsions are macroscopically isotropic mixtures of at least a hydrophilic, a hydrophobic and an amphiphilic component. Their thermodynamic stability and their nanostructure are two important characteristics that distinguish them from ordinary emulsions which are thermodynamically unstable. Microemulsions were first observed by Schulman [ 1 ] and Winsor [2] in the 1950s. While the former observed an optically transparent and thermodynamically stable mixture by adding alcohol, the latter induced a transition from a stable oil-rich to a stable water-rich mixture by varying the salinity. In 1959, Schulman et al. [3] introduced the term micro-emulsions for these mixtures which were later found to be nano-structured. [Pg.1]

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